Melt butter (or margarine) in a large Dutch oven or stock pot over medium heat.
Add onion and garlic and cook until onion is transparent.
Add bouillon (or beef broth), beef, celery, diced tomatoes, tomato sauce, potatoes, carrots, corn, beans, peas, thyme and celery seed.
Bring to a boil over medium heat.
Cover and simmer for 30-45 minutes, or until vegetables are tender.
Stew is ready when meat and carrots are tender.